Thanks to everyone who stopped by The Boston Shaker store at GRAND yesterday to say hello and sample a little Hot Buttered Rum!

The smiling faces of our guests made us feel pretty certain the drink was a hit. If you loved it so much you’d like to recreate the experience at home, here’s the recipe, which is a favorite of mixologist Tony Abou Ganim. Hot Buttered Rum is also LUPEC’s chosen Endangered Cocktail of the Month, so check back later in the week for more discussion of rum in general, and variations on the rum-with-hot-water-and-stuff cocktail theme.

HOT BUTTERED RUM “BATTER”

1 lb light brown sugar

1⁄2 lb unsalted butter (softened)

2 teaspoons ground cinnamon

2 teaspoons ground nutmeg

1⁄2 teaspoon ground allspice

2 teaspoons vanilla extract

In a mixing bowl beat together softened butter, brown sugar, vanilla extract and spices until well combined. Refrigerate in an airtight reusable container for up to a month, or place in your freezer until ready to use.

to make HOT BUTTERED RUM

In a pre-heated coffee mug combine 2 heaping tablespoons batter with 1 1⁄2 oz. Mount Gay Eclipse Rum. Top with boiling water and stir well to mix. Serve with a spoon.

Hint: It is best to make the batter in advance so the spices have an opportunity to mingle.

Be sure to remove batter from refrigerator at least 6 hours prior to serving to allow it to soften.

We used Mount Gay Eclipse and Mount Gay XO in alternating incarnations and found both drinks to be delicious. As you might expect, the XO version is richer, stronger and more complex. Since the bottle retails at a considerably higher price point than it’s younger sibling, you may be more apt to sip this product than water it down and butter it up. Your choice, but if you do, you can expect little bit of winter bliss.